Lemon-Cherry "Teasecake" Pudding

Doesn't this look lovely? Would you believe it if I told you that one serving of this pudding contains a serving of a whole grain? "What?", you say? I know, I couldn't believe it myself. The secret whole grain in this recipe is millet. Yes, that stuff that looks like little seeds that I feed my budgie Sparky. This recipe is the 'Lemon Teasecake' recipe from The Ultimate Uncheese Cookbook which is a vegan, soy-free version of lemon cheesecake. I didn't have a pie crust so I just layered the filling in a bowl with canned cherry pie filling. It's thick, creamy, tart and slightly sweet. I'm glad I added the cherries which added more sweetness. But how cool is this? You would never guess it was millet. The trick is after you cook the millet, you blend it up with some lemon juice, maple syrup, cashews and vanilla extract until very creamy. After a few hours of refrigeration it is ready to eat. I wish I had some Soyatoo whipped cream to put on top.